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Vegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You will never go back to regular alfredo sauce again! This post was originally shared November, 2012.
Who doesn’t love fettuccine alfredo? Growing up, it was my favorite thing to order at our local Italian restaurant — and you better believe I ate the entire plate, even at 12 years old. Creamy, buttery pasta!? What could be better.
This vegan pumpkin fettuccine alfredo was one of the first vegan pasta recipes I ever shared– almost 8 years ago! I was experimenting with cashew-based sauces and I clearly remember calling BL from my little Stockton apartment and saying, “Come over! You’ve got to try what I just made.”
Before cashew sauces took over the plant-based internet, this was still a huge ‘aha’ moment for me. Adding in pumpkin, sage and nutmeg, I was able to transform that silky, creamy sauce into the perfect fall meal.
As I was going through my blog photos over the weekend, I stumbled upon this recipe and wanted to reshare it with you. That happens when you have over a thousand recipes; some of my favorites get lost through the cracks and resharing them allows me to gently remind you that yes, this is one worth making.
If you’re new to plant-based cooking, this is a simple recipe to get your cooking feet wet with.
Haven’t cooked with cashews before? No problem. Get ready to be blown-away by the creamy, silky sauce that pureed cashews become.
I highly recommend soaking the cashews before pureeing as this will allow your sauce to be extra creamy, without any grit. If you don’t have time, simply pour boiling water over the cashews and allow them to soak for ~15 minutes while you prep the rest of the recipes.
Hope you love this vegan pumpkin fettuccine alfredo as much as we do! If you make it, make sure to come back and leave a comment and rate it! Seeing you make my recipes makes my day and your feedback helps other readers.
PrintVegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage.
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Can you sub purchased, pre-made cashew milk for the fresh blended cashew milk? I do not have a blender or food processor up to the task. Thanks!
Hi Jenny, yes- you can use premade cashew milk but it just won’t be as thick/creamy.
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[…] Pumpkin Fettuccine Alfredo via Delish Knowledge […]
Yum!! Can’t really go wrong with fettuccini!
Super creative! I swore it would’ve been a cauliflower sauce blend with pumpkin… but cashews, genius! Can’t wait to buy your book when it hits the shelves!!
[…] Pumpkin Fettucini Alfredo – Use whole grain pasta to help increase the fiber content. https://delishknowledge.com/pumpkin-fettuccini/ _______________________________________________________________________ White Bean Pumpkin […]
[…] Pumpkin Fettuccine is better than regular Fettuccine. […]
[…] lining in just about everything, is that I am loving pumpkin in savory dishes! Pumpkin Enchiladas, Pumpkin Fettuccine —> I want all the pumpkin + salty, savory […]
[…] is my quick primer. This method tastes great with just about any sauce you crave: spicy arrabiata, creamy vegan pumpkin alfredo, lightened up pesto, pomodoro, and on and on. It’s pretty knock out though when combined with […]
[…] had quite the starring role here at DK this fall! Besides these pumpkin donuts, you guys loved the pumpkin fettuccini alfredo, pumpkin vanilla oatmeal, pumpkin pesto risotto, and pumpkin pie pecan bars (my personal […]
[…] out to be in certain circles, it can be pretty calorically dense. So, with the exception of my pumpkin fettuccine binges, I try hard to convert pasta into a nutrient dense […]
This was fantastic!! I just added some salt and fresh ground black pepper to mine and a bit of garden peas. But it no NO way makes 25 servings!! More like 4 servings! I think you must have a typo???
★★★★★
[…] out to be in certain circles, it can be pretty calorically dense. So, with the exception of my pumpkin fettuccine binges, I try hard to convert pasta into a nutrient dense […]
Awesome Idea!! That looks amazing! Did you make your own pasta? It looks fresh?
★★★★★
Thanks Aaron! I did not use fresh pasta for this one, I believe I used Barilla Fettuccine!
This looks totally delicious! I often add pumpkin to a cheese sauce to reduce the fat in a sneaky way, but I love that you’ve used cashews here for a creamy base. Who needs the holy trinity when you’ve got cashews and pumpkin?! Thanks for the recipe!
I don’t think I have ever seen fettuccine look this delicious before! Definitely loving the pumpkin flavouring.. you can definitely consider that I will be recreating the recipe.
[…] I know it sounds weird but trust me when I say this does not taste anything like cashews. It’s a blank canvas just waiting to be turned into your favorite dish. For those of you looking to decrease your dairy intake, you can easily sub cashew cream any place heavy cream is called for. Add a bit to tomato sauce and basil for a creamy pasta pomodoro or my personal favorite, 1/2 cashew cream and 1/2 pumpkin puree for an easy pumpkin fettuccine. […]
[…] Pumpkin Fettuccine is better than regular Fettuccine. […]
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